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- 3 3.5 oz pkgs instant chocolate pudding dark or milk
chocolate - 4 c milk
- 5 1/2 c cornflakes slightly crushed
- 1 1/2 c peanut butter
- 2 8 oz pkgs pkgs cream cheese softened
- 3/4 c powdered sugar
- 3 c cool whip
- mini chocolate chips optional, for serving
- Combine the milk and pudding mix with an electric mixer.
Once smooth, put in the refrigerator to set for at least 1 hr or overnight. - For the bottom layer, mix the cornflakes and peanut butter
until combined (the best way to do this is with your hands; it’s messy, but
effective). Spread the cornflake/pb mixture into the bottom of a 13×9 baking
dish until evenly coated. Place into the freezer for 30 minutes to allow it to
harden. - While the pb mixture is setting, combine the softened cream
cheese, powdered sugar, and 1 cup cool whip. Mix on medium speed until smooth. - Remove the pan from the freezer and spread the cream cheese
mixture over the bottom layer. Return to the freezer for 30 more minutes to
set. - After the cream cheese layer has firmed a little, spread on
the chocolate pudding. Refrigerate until ready to serve. - Just before serving, spread on the additional 2 cups cool
whip and top with mini chocolate chips.
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